Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Oct 29, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
The same dead cockroaches on a sticky trap were observed.
[CA] Clean and sanitize the area of dead cockroaches.
[COS] Staff cleaned the area at time of the inspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Santa Clara County Department of Environmental Health, Oct 29, 2025 · Original Source
Routine Inspection
Sep 19, 2025
Conditional Pass
12 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
1. The Environmental Health Permit is not posted in public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
2. The restroom lacks a handwashing reminder sign.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks chlorine test strips to measure sanitizer solution.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Repeat Violation: Food safety manager certificate not available for review.
[CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.
2. Employee food handler certificates not available for review.
[CA] Ensure food safety certificates and food handler certificates are readily available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Facility lacks a probe type thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
1. In the walk in cooler PHFs were measured above 41F for an undetermined amount of time.
2. In the kitchen area raw ducks were found hanging above the mop sink. Per staff they had been out for about 2 hours.
3. In the kitchen area cooked roast ducks were found hanging next to the raw ducks and measured between 102-109F. Per staff they had been cooked about 1 hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. PHFs were discarded. See VC&D report.
[COS] 2. & 3. Ducks were moved to a working refrigeration unit to cool down.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified, stored, used
Inspector’s notes
1. A residential sprayer of insecticide was found in the facility.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
2. Facility refilled an old window cleaner bottle with a different solution and did not relabel it.
[CA] Chemicals once removed from original container shall be labeled with common name.
3. Chlorine at the three compartment sink measured above 100 PPM.
[CA] Ensure to maintain the chlorine solution at 100 PPM.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
A dead cockroach was in one of the metal pans of the prep cooler.
[CA] Ensure to maintain all food contact surfaces clean and sanitized.
[COS] Staff had the pans sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Facility offers raw salmon on the menu with no disclosure or consumer advisory.
[CA] Ensure to provide both a disclousre and reminder for undercooked or raw foods.
Disclosure means a written statement that clearly includes either of the following:
(1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).”
(2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
(c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements:
(1) Written information regarding the safety of these food items is available upon request.
(2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Dead cockroaches were found in the following areas:
- In the dry storage room both on and off the sticky trap in all life stages including hatched oothecas.
- In the hotel pans of the prep cooler.
[CA] Clean and sanitize area of dead cockroaches.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed washing their hands in the middle basin of the three compartment sink.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
[COS] Inspector instructed staff to wash their hands in one of the dedicated handwashing sinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The walk in cooler is not maintaining PHFs at 41F or below.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
2. Facility is using butane stoves for food service.
[CA] Use approved equipment, such as sternos, only.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Repeat Violation: Raw meat observed stored above ready to eat foods.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Sep 19, 2025 · Original Source
Routine Inspection
Nov 14, 2024
Pass
4 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1) Facility is lacking quaternary ammonium test strips.
[CA] Provide test strips.
2) 3 compartment sink faucet does not reach 1st and 3rd compartment sink basins.
[CA] Provide a faucet that reaches all 3 compartment sink basins.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager certificate not available for review. Employee food handler certificates not available for review.
[CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
In the 3 door preparation refrigerator, beef broth measured at 50F. Per operator, beef broth was stored in refrigeration unit 3 hours prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Beef broth was moved to walk in cooler for rapid cool down.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Raw meat observed stored above ready to eat foods.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.